Preheat an oven to 170 degrees/gas 3. Make the crumble by blitzing the almonds, 120g of butter, the flour and the soft brown sugar. It will form crumbs. Leave to chill while you stone the cherries, which should leave you with about 700g of fruit. In a large bowl, mix the cherries with the raspberries, zest, juice, corn flour, vanilla extract, dried berries and the caster sugar. Mix well and then pour into a suitable gratin dish. Dot with the additional butter. Then sprinkle the crumble on top and top with the Demerara sugar. Bake for about 40-50 minutes, until golden brown. Serve with Greek yoghurt or whipped cream.